Mix together the garlic, lime zest, jerk seasoning, thyme, ginger, and oil. Smear over the salmon and leave to marinade for 30 minutes.
Place the fish in a lightly oiled fish rack. Barbecue for 3 minutes or so on each side - aim for them to be charred on the outside, but still slightly pink in the centre. Alternatively, grill or griddle for around 5 minutes, or until cooked to your liking.
Chargrill the zested lime halves on the cut side until griddle lines appear - it should take 2-3 minutes.
Serve the salmon with green beans and rice mixed with corn, chopped cherry tomatoes and coriander. Garnish with the grilled limes and a little extra thyme.